微波辅助快速制备马铃薯羧甲基淀粉条件的优化  

Optimization of Microwave-assisted Technology for Preparing Carboxymethyl Potato Starch

作　　者：刘嘉[1] 董楠[1] 赵国华[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市农产品加工技术重点实验室,重庆400715

出　　处：《中国粮油学报》2011年第11期36-41,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家星火计划(2010GA811002);重庆市科技攻关项目(CSTC2;009CB1001)

摘　　要：优化了微波辅助制备马铃薯羧甲基淀粉的工艺。在单因素试验的基础上,选择醚化时间、乙醇体积分数、ClCH2COOH、NaOH用量为自变量,以取代度为响应值,根据中心组合设计(Central composite de-sign,CCD)原理设计试验,并进行显著性和交互作用分析。确定了取代度的最佳工艺条件为:醚化时间为25 min,乙醇体积分数为83.86%,nClCH2COOH:nAGU为0.832:1,nNaOH:nAGU为2.597:1。微波辅助下,马铃薯羧甲基淀粉的取代度可达到0.325。The native potato starch was carboxymethylated through microwave radiation technology.Based on single factor experiments,a series of central composite design experiments were conducted for an optimal synthesis process.CH2ClCOOH,NaOH,time of etherification and ethanol concentration were selected as variables and a mathematical regression model for degree of substitution was developed.Finally,the optimal extraction process was obtained as follows： etherification time 25 min,ethanol concentration 83.86%,nClCH2COOH：nAGU=0.768：1,and nNaOH：nAGU=2.597：1.Under such conditions,the DS was up to 0.325.

关 键 词：羧甲基化 马铃薯淀粉 微波 响应面 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]